TWO decades ago, Doug Tunnell was a veteran newsman who wanted to be a winemaker. Having been a globetrotting CBS correspondent for 18 years, he bought a farm and returned to his family’s roots in the Willamette Valley, a landscape of rolling hills and farmland about 45 minutes southwest of Portland, Oregon. But he didn’t just want to make wine — he wanted to make organic wine. “Back in the day, no one else was doing organic, other than the Cattrall Brothers Vineyard down the valley in Amity,” Mr. Tunnell said. He bushwhacked his way through his 40-acre parcel, a former hazelnut farm scarred by years of pesticide use, and employed natural remedies to rehabilitate the soil and keep his young pinot noir vines alive in those early years. “There was really no advice to get — we had to learn as we went along,” he said. – From NY Times
Alex has written for Vanity Fair, Barrons, Bloomberg and Condé Nast Traveler.